• Korean journal of food and cookery science
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• v.31 no.2
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• pp.128-135
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• 2015

Blueberry juice extraction (JE), hot water extract (HE), and 50% ethanol extract (EE) were fermented with Lactobacillus plantarum CGKW3. We investigated the quality characteristics and antioxidative activities of yanggaeng prepared with different amounts of fermented blueberry extract (JE, HE, EE). The viable cells in fermented HE was higher (7.49 log CFU/mL) than JE (7.28 log CFU/mL) and EE (6.99 log CFU/mL), during the fermentation period. The viable cells and acidity in yanggaeng increased significantly with increasing levels of fermented blueberry extract (p<0.05). In terms of color, the lightness and yellowness decreased significantly, but redness increased with increasing levels of fermented blueberry extract. In the texture profile analysis, control showed the highest result in hardness. Cohesiveness did not show significant differences, according to amount of fermented blueberry extract. The springiness decreased with the increasing levels of fermented blueberry extract. Antioxidant activity, which was measured by DPPH and reducing power, was significantly higher than those of control; and it increased proportionally according to the amount of fermented blueberry extract. Anthocyanin contents were increased proportionally with the increasing levels of fermented blueberry extract. Sensory evaluation showed that the color, taste, flavor, texture, and overall acceptability of yanggaeng containing the JE, HE, and EE were higher than those of the control.

• The Korea Journal of Herbology
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• v.35 no.3
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• pp.25-32
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• 2020

Objectives : At present, aging-related degenerative muscle diseases are considered a serious problem. However, the effects on muscles regarding the efficacy of blueberry have not been studied. In this study, we tried to find out the correlation between blueberry and muscle. Methods : 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) assay was performed to confirm the antioxidant efficacy of blueberry hydrothermal extract. To determine the effect of blueberry hydrothermal extracts (BHE) on myoblast activity, 3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium (MTS) assay was performed. To confirm the effect of blueberry hydrothermal extracts on the differentiation of myoblast into myotubes, protein expression levels of myosin heavy chain 3 (Myh3) and paired box 3/7 (pax3/7) were confirmed by immunoblot analysis. In addition, immunofluorescence microscopy was performed to confirm the effect on myotube formation of blueberry hydrothermal extracts. Results : Antioxidative efficacy and low toxicity were confirmed through ABTS assay and MTS assay of blueberry extract for myoblasts. As a result of immunoblot analysis and immunofluorescence analysis, the decrease in myogenic marker Pax3/7 was not confirmed, but myotubes The specific expression inhibitory activity of the forming protein Myh3 was confirmed. Through this, it was confirmed that the blueberry extract has a negative activity against myoblast differentiation. Conclusion : This experiment confirmed that blueberry hydrothermal extract has excellent antioxidant efficacy and negative results in inhibiting the differentiation and proliferation of myoblast. This requires deep study of certain ingredients and requires reassessment of the dietary intake of blueberries.

• Korean Journal of Pharmacognosy
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• v.48 no.3
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• pp.219-225
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• 2017

We investigated the anti-oxidative effect of the blueberry duke (Vaccinium corymbosum L., Ericaceae) ethanol extract in Caenorhabditis elegans model. The ethanol extract of blueberry duke showed relatively significant DPPH radical scavenging and superoxide quenching activities. To prove antioxidant activity of the extract, we checked the activities of superoxide dismutase (SOD), catalase, intracellular ROS, and oxidative stress tolerance in C. elegans. In addition, to verify if the increased stress tolerance of C. elegans by treating with the extract was due to regulation of stress-response genes, we checked SOD-3 expression using a transgenic strain. As a consequence, the blueberry duke ethanol extract increased SOD and catalase activities of C. elegans, and reduced intracellular ROS accumulation in a dose-dependent manner. Besides, blueberry duke ethanol extract-treated CF1553 worms showed higher SOD-3::GFP intensity.

• KSBB Journal
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• v.31 no.4
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• pp.256-262
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• 2016

The need for natural cosmetic ingredients has been increasing over the world nowadays. Agarose, a natural polymer from red seaweeds, has high hydrophilic character and a function of scaffolder. As skin moisturizer, agarose is adequate for percutaneous absorption. While, blueberry fruits extract possesses rich procyanidins and anthocyanins which show health benefits, anti-oxidant effect, anti-aging and anti-melanogenesis. Stability, sensory preference, skin trouble of the emulsion formula are important for cosmetic product development. In this study, we manufactured an emulsion formula for skin moisturizers using the two ingredients and tested emulsion stability and skin trouble. Total phenolic contents of the blueberry fruits extract were evaluated as well as tyrosinase inhibitory and collagenase inhibitory activities. $IC_{50}$ values of blueberry fruits extract for anti-tyrosinase and anti-collagenase activities were 168 and $112{\mu}g/mL$, respectively using gallic acid as a control ($64.8{\mu}g/mL$). The stability (pH and viscosity) of the formula containing 2% blueberry fruits extracts and 0.1% agarose was measured at five different temperatures (room temp., $25^{\circ}C$, $55^{\circ}C$, $45^{\circ}C$, $55^{\circ}C$) under the sun light at 2 day intervals for 12 days. There has been little pH change at the different temperatures. According to the sensory evaluation, there was no significant flavor, discoloration and physical changes of the formula at $25-65^{\circ}C$. These results suggest that emulsion formula containing blueberry extract and agarose could be used as a candidate for lotion and essence products.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.846-849
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• 2008

This study employed high performance liquid chromatography (HPLC) coupled to an on-line $ABTS^+$ radical scavenging detection (RSD) system along with HPLC-electro spin impact/mass spectrometry (ESI/MS), to rapidly determine and identify antioxidant compounds occurring in blueberry extract. The extract was separated by HPLC, and then the radical scavenging activities of the separated compounds were evaluated by the on-line coupled $ABTS^+$-RSD system. The negative peaks of the $ABTS^+$-RSD system, which indicates the presence of antioxidant activity, were monitored by measuring the decrease in absorbance at 734 nm. The active components in the blueberry extract were identified by HPLC-ESI/MS using their MS spectra and retention times. According to the data acquired from the on-line HPLC-$ABTS^+$-based assay and HPLC-ESI/MS systems, the antioxidant compounds detected in the blueberry extract were identified as chlorogenic acid and 11 anthocyanins.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.30-36
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• 2010

This study was conducted to investigate the effects of blueberry extract on cell death, ROS and gene expression patterns associated with the anti-cancer activity in human breast cancer MCF7 cells. To accomplish this, 20 mg/mL concentration of blueberry extract was added to the cell culture for 0, 6, 12, 24 or 48 h, after which the effects were evaluated by various analyses. MTT assay showed that the cellular activities decreased rapidly during the first 12 h of treatment. During this period, dual staining with Hoechst33322 and propidium iodide also produced a similar trend in which the dead or dying cells increased sharply. Furthermore, evaluation of BrdU incorporation as an index for cell proliferation revealed a marked decrease during the first 12 h of treatment, suggesting that anticancer activity involves the inhibition of cell proliferation and induces cell death. ROS also increased according to the duration of the treatment, indicating intracellular accumulation is associated with the cell death. RT-PCR analysis revealed significant decreases in anti-apoptotic (Bax) and increases in pro-apoptotic gene expressions (Bci-2, caspase- 3, and 9) (p<0.05). Taken these together, blueberry extract induces ROS accumulation in MCF7 cells, causing inhibition of cell proliferation and eventually leading to cell death. This cell death was associated with apoptotic gene expression in blueberry-treated cells for up to 24 h.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.546-560
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• 2013

In this study, a natural fermentation starter formulation was developed for manufacturing Korean bread products by substituting baker's yeast with naturally fermented blueberry starters. As the incubation time of the blueberry extracts increased, the pH and total titratable acidity increased. The sweetness (brix%) of blueberry extracts containing various amounts of sugar were higher than the other sample. The result of alcoholicity for naturally fermented blueberry extracts, the fermented blueberry extract containing 20% sugar was highest. Lactic acid bacteria counts increased until the 4th day; however, it decreased from the 5th day, and viable yeast counts increased consistently until the 5th day. The volume for naturally fermented blueberry extracts increased as the incubation time increased. As the fermentation time of blueberry starters increased, the pH of bread dough decreased. The RVA analysis conveyed that wheat flour retrogradation was retarded by increasing the blueberry starter content. The weight of pan breads containing blueberry starters were higher than that of the control, while the volume, specific volume and baking loss rate were lower than those of the control. The moisture content of pan breads containing blueberry starter decreased as storage time increased. In analyzing the visible mold colony during 7 days of storage at $28^{\circ}C$, mold growth in pan breads containing the blueberry starter was retarded. The hardness of breads containing blueberry starters were significantly increased as storage time increased. The breads containing 50% naturally fermented blueberry starter have acceptable sensory properties. In conclusion, these results indicated that 50% of natural fermentation blueberry starter could be very useful as a substitute for yeast when making naturally fermented bread.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.1
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• pp.179-183
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• 2005

Recent interest in the possible protective effects of dietary antioxidant compounds against human degenerative disease has prompted investigation of foods such as blueberries, which have a high antioxidant capacity. This study was performed to determine the antioxidative activity of methanol extract and solvent fractions from blueberry. Blueberry was extracted with methanol and then fractionated with n-hexane, EtOAc, BuOH and water to get active fractions. And their antioxidant capacities in each fraction were determined by using the DPPH and FRAP assay, and tyrosinase inhibitor. Ethyl acetate fraction of blueberry exhibited antioxidant capacity.

• Proceedings of the KAIS Fall Conference
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• 2010.11b
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• pp.744-747
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• 2010

In this study, antioxidant activity of enzymatic, ethanolic and aqueous extract from Blueberry were evaluated by measuring the scavenging activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH). Enzymatic extract were prepared by enzymatic hydrolysis of Blueberry using food grade five different carbohydrases (Viscozyme, celluclast, AMG, Termarmyl, Ultraflo) and five proteases (Protamex, Kojizyme, Neutrase, Flavourzyme, Alcalase). The ethanol extract were lower than enzymatic extracts in yield, but higher in ployphenolic contents. The 70% ethanolic extract of Blueberry exhibited better DPPH radical scavenging activity compared to those of other extracts. These results suggest that Blueberry would be a good raw materials for antioxidant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1375-1381
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• 2008

The nutritional compositions and antioxidative activities of Korean commercial blueberry and raspberry were investigated. The proximate compositions were 10.47% and 22.67% in moisture, 2.66% and 2.64% in crude protein, 2.04% and 1.67% in crude fat, 81.36% and 70.19% in nitrogen free extracts, 1.48% and 0.85% in crude fiber, and 1.99% and 1.98% in ash of blueberry and raspberry, respectively. Total phenolics content were higher in blueberry (9.028 mg/g) than in raspberry (5.340 mg/g). Major elements of blueberry and raspberry were Ca (451.34 and 97.48 mg/100 g), K (355.40 and 215.20 mg/100 g), P (321.10 and 294.04 mg/100 g), and Na (137.58 and 137.67 mg/100 g). The total amino acid contents of blueberry and raspberry were 2,011.44 mg /100 g and 2,098.82 mg/100 g, respectively. Amino acid were mainly composed of glutamic acid, aspartic acid and leucine. The DPPH and ABTS radical scavenging activities of the 80% methanol extract from blueberry and raspberry were 88.67% and 62.77%, 76.34% and 30.53% at a concentration of 5 mg/mL. The 80% methanol extract from blueberry and raspberry showed considerable antioxidative activity against reducing power in dose-dependent manner. Antioxidative activities using $\beta$-carotene-linoleate and FTC method were twice higher in blueberry than raspberry.